Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, July 23, 2012

Peaches and pecans in coleslaw? Outtasight good.

I just adore coleslaw of any stripe, so when I found out I could make it with the additions of peaches and pecans, I was thrilled.

In my frequent summer dilemma of what to do with the peach crop, a recipe that used several peaches in a slaw-type setting was welcome indeed.

The magazine article that featured Peach-Ginger Slaw showed them served alongside homemade Hush Puppies. So we HAD to have Hush Puppies as an accompaniment. The only thing else I needed in this summertime tableau was a red-and-white-checked cloth. CHECK! I have my grandmother’s 70-year-old vintage one, with colors just as perky as they were in her day. This cloth of many memories was the perfect backdrop for serving these two treats.  

The addition of peach slices seemed to mellow out the tanginess of the slaw dressing. The nuts crunched up the mixture. A summer delight, just as I figured it would be.

Peach-Ginger Slaw

1 cup chopped pecans
3 tablespoons pepper jelly
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1/3 cup canola oil
1 (16-ounce) package shredded coleslaw mix
2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant. Stir halfway through. Cool completely (about 10 minutes). Meanwhile, microwave jelly in a large microwave-safe bowl at high 15 seconds. Whisk in vinegar and next 2 ingredients until all are blended. Gradually add canola oil in a slow, steady stream. Whisk constantly until mixture is well blended. Add coleslaw mix and toss gently. Gently stir in peaches. Stir in pecans; add salt or salt substitute to taste. Serve immediately or cover and chill up to 8 hours. Stir in pecans and salt to taste just before serving. (Source: Southern Living, July 2012)

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